600 g salmon (or firm white fish or shrimp)
3 limes, juice from
5 tomatoes, cored and finely diced
1 silver onion, finely chopped
2 garlic cloves
1.5 dl chopped fresh coriander
2 avocados, finely diced
1 mango, finely diced
2 tsp Santa Maria Sea Salt
1 tsp Santa Maria Tellicherry Black Pepper
1 tbsp olive oil
4 dl Santa Maria Chipotle Sauce
20 Santa Maria Taco Shells
How to prepare
Cut the fish into cubes about 1 cm in size.
Squeeze the lime juice over the fish and refrigerate for about 2 hours.
Pour off the liquid from the fish and add the avocado, mango, tomato and silver onion.
Press the garlic over this, and add salt, freshly-ground blackpepper and olive oil. Mix carefully.
Spread the mixture in a taco shell together with finely-shredded iceberg lettuce and then top with chipotle sauce.